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Recipe Detail Page
Deconstructed Baked Potato
Summer 2012
All the flavours of classic baked potatoes are represented in these easy-to-eat appetizers. If you’re serving a bigger or hungry crowd, this recipe is easily doubled. Simply bake on two baking sheets in top and bottom thirds of oven, rotating occasionally.
12 long skewers
12 baby potatoes, preferably Yukon Gold
3 slices of thick-cut bacon
6 green onions
1 tsp (5 mL) vegetable or olive oil
¾ cup (175 mL) finely grated cheddar, about 3 oz (90 g)
½ cup (125 mL) sour cream
Freshly ground black pepper (optional)
1 If using wooden skewers, soak in warm water for 20 minutes. Meanwhile, preheat oven to 400°F (200°C).
2 Slice each potato in half. Cut each slice of bacon crosswise into 4 pieces. Cut the thickest part from each green onion (white and light green). Set dark green parts aside for another use. Slice white parts in half, so that each piece is about 2 inches (5 cm) long.
3 To skewer, place a potato half on a cutting board so you can pierce through the skin and so cut side of potato can face upward on the baking sheet. Carefully push potato so it’s about halfway down the skewer. Thread a piece of bacon, leaving space in between each ingredient when assembling. Skewer a piece of green onion, then another potato half (in the same direction as the first one). Place on a large foil- or parchment-lined baking sheet. Repeat with remaining pieces. To fit on baking sheet, you may need to alternate the tops and bottoms of skewers on baking sheet. Turn each potato so it’s cutside up. Lightly brush cutside of potatoes with oil.
4 Bake in centre of preheated oven for18 minutes or until potatoes are almost fork tender and bacon is almost crisp. Remove from oven. Pile some cheddar on the cutside of each potato half. Continue baking for 5 more minutes or until potatoes are fork tender, bacon is crisp and cheese is melted. Sprinkle with black pepper. Serve warm baked potato skewers with sour cream for dipping.
Makes 12 appetizer servings
